Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade by Ana Curutchet, Amparo Tárrega, Patricia Arcia

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Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre by Ana Curutchet, Julieta Trias, Amparo Tárrega, Patricia Arcia

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Study of the physicochemical composition of pumpkin seeds flour as a food ingredient by Daniela Verónica Escobar Gianni, Ana Curutchet, Heinz Zirbesegger, Rosa Márquez Romero

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Influencia de la transglutaminasa en el rendimiento de la producción de queso dambo uruguayo by Daniela Escobar, Patricia Arcia, Ana Curutchet, Ronny Pelaggio, Pedro Urrestarazu, Rosa Márquez Romero

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Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers’ Motivations and Emotions for Fibre-Enriched Products by Ana Curutchet, Maite Serantes, Carolina Pontet, Fatima Prisco, Patricia Arcia, Gabriel Barg, Juan Andres Menendez, Amparo Tárrega

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Estudio comparativo de la estabilidad lipídica de harinas de soja, sorgo, avena, salvado y germen de trigo con y sin extrusión by María José Crosa Balestra, Ana Curia, Ana Curutchet, Mónica Cadenazzi, Gabriela Dotta, Verónica Ferreyra, Fabiana Maidana, Laura Souto, Jorge Escudero

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Multigrain bread processing with extruded flours by María José Crosa Balestra, Hugo Tihista, María Inés Próspero, Mónica Cadenazzi, Laura Souto, Ana Curutchet, Verónica Ferreyra, Gabriela Suburú, Jorge Escudero

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